Luncheon Tuna Salad Mold

1 3-Oz Package Lemon Jello	1/2 Cup Walnuts Or Pecans, Chopped
1 Cup Water, Boiling	1/2 Cup Maraschino Cherries,
1 Cup Salad Dressing	-Chopped
1 Cup Heavy Cream, Whipped	3 Hard Cook Eggs
1 1/2 Cup Celery, Finely Chopped	1 Can Flaked Tuna, Well Drained
1/2 Cup Cheddar Cheese, Grated

Dissolve jello in boiling water; cool until partially set, then whip. Mix all ingredients together with jello. Place in 11x7 inch pan and refrigerate until set. Cut in squares and serve on lettuce cups. (When recipe is doubled used a 9x13 inch pan).

Recipe - Jean Hansen

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